APPLE SWIRL CAKE
Make and share this Apple Swirl Cake recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel, core, and chop apples into small pieces.
- Mix together with 3 tablespoons sugar and cinnamon.
- Set aside.
- In large bowl, combine sugar and cooking oil; beat.
- Add eggs, orange juice, and vanilla.
- Sift together flour, baking powder, and salt; add to creamed mixture.
- Beat until smooth.
- Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.
- Repeat.
- End with layer of batter on top.
- Bake at 325 degrees F for 60 minutes or until cake tests done.
- Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
- Sprinkle with confectioners sugar.
Nutrition Facts : Calories 455.7, Fat 20.1, SaturatedFat 2.9, Cholesterol 62, Sodium 212.7, Carbohydrate 64.4, Fiber 1.5, Sugar 39.2, Protein 5.4
APPLE BREAD
Homemade Apple Bread with a lovely cinnamon swirl is the perfect fall breakfast, snack, or dessert! This easy apple bread recipe is moist, sweet and simply loaded with apples and the flavors of fall. Make enough to share with friends and family or keep the whole cozy loaf for yourself! This easy apple bread recipe is a must make this season!
Provided by Trish - Mom On Timeout
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease and flour an 8 x 5 inch loaf pan or line with parchment paper. Set aside.
- In a small bowl, whisk together brown sugar and cinnamon and set aside.
- Whisk eggs and granulated sugar together in a large mixing bowl.
- Whisk in melted butter and vanilla extract until thoroughly combined.
- Stir in all purpose flour, baking powder, baking soda and salt just until combined. The batter will be very thick. Fold in chopped apples.
- Add half of the batter to the prepared loaf pan. Sprinkle about three quarters of the brown sugar mixture on top of the batter.
- Spread the remaining batter carefully on top of the brown sugar mixture. Sprinkle remaining brown sugar mixture on top and use a knife or spoon to gently swirl it into the top layer.
- Bake for 35 to 45 minutes or until lightly golden on top and an inserted toothpick comes out clean or with just a few moist crumbs. (If bread is browning too quickly, tent with foil for the last 10 to 15 minutes.)
- Let bread cool completely before slicing and serving.
Nutrition Facts : Calories 322 kcal, Carbohydrate 49 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 71 mg, Sodium 263 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 4 g, ServingSize 1 serving
CINNAMON SWIRL APPLE PIE
Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious cinnamon roll apple pie recipe that uses a shortcut ingredient to make a deliciously fun crust. -Barbara Curran, Lebanon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.
Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 399mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE SWIRLS
Very yummy, cake-like buns that are great for a summer's day picnic. The apples really make them moist and fruity. With some spices I could imagine them to be nice in winter time, too.
Provided by Lalaloula
Categories Breads
Time 1h5m
Yield 8 swirls
Number Of Ingredients 9
Steps:
- For the yeast dough heat the milk in a small saucepan at low heat. Add 70 g of butter.
- Combine flour, dry active yeast and 30 g sugar in a bowl and mix using a whisk. Add the lukewarm butter-milk-mixture. Using the dough hooks knead into a smooth dough (first on low power than on highest power). Takes approximately 5 minutes.
- Cover and set aside for 40 mins to allow the dough to rise.
- For the filling peel the apples and cut into pieces of 1/2 cm.
- Melt 30 g butter in a saucepan. Add apples, 50 g sugar and cinnamon. Bring to a boil, cover and simmer for approximately 5 mins on low heat. Allow to cool.
- Sprinkle the dough and your working surface with flour. Knead dough again and roll out into a rectangel of approximately 32 by 40 cm. Spread with the apple-mixture (if your apples are very moist, hold back any excess liquid). Be careful to leave a rim of 2 cm on the shorter sides.
- Roll up the dough starting at the shorter side.
- Slice the roll into 8 slices. Place them onto a lined baking sheet. Cover, place in warm surroundings and allow to rise for 15 minutes.
- Spread the swirls with milk, sprinkle with sugar and bake in the preheated oven at 200 °C for 25 minutes.
Nutrition Facts : Calories 302.1, Fat 11.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 82.8, Carbohydrate 47, Fiber 2.6, Sugar 19.7, Protein 4.6
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
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APPLE SWIRL ROLLS RECIPE | KING ARTHUR BAKING
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5/5 (1)Total Time 4 hrsServings 24Calories 136 per serving
- To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If you're using mashed potatoes add them along with the wet ingredients.
- Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky.
- Place the dough in a greased bowl, cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. While the dough is rising, make the filling.
APPLE, SULTANA AND CINNAMON SWIRLS RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined.
- Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.
- Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.
- For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside.
- Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down.
- For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny.
- To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick.
- Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle.
- Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third.
- Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper.
CINNAMON SWIRL APPLE BREAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory Breakfast & BrunchCalories 205 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper “sling” and spray lightly with nonstick cooking spray again.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
- With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
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